Chocolate Pumpkin Bread

Jump to Recipe

Chocolate Pumpkin Bread is rich and chocolaty with a hint of pumpkin and spices. It is the perfect quick bread recipe for fall.

Chocolate Pumpkin Bread is rich and chocolaty with a hint of pumpkin and spices. It is the perfect quick bread recipe for fall.

I just shared our all-time Favorite Pumpkin Recipes, check them out, you will want to make them all. Hooray for pumpkin season!

Well, I have one more pumpkin recipe to add to the list, Chocolate Pumpkin Bread. You guys know I am obsessed with chocolate quick bread recipes.

Yeah, all of these recipes are AMAZING and have gone viral. I am so glad you are loving my chocolate bread recipes as much as I do. And I am SO excited for you to try my Chocolate Pumpkin Bread recipe next. I know you are going to love this one too. It is the perfect quick bread recipe for fall!

Chocolate Pumpkin Bread is moist and chocolaty with a hint of pumpkin and spices. It is the perfect quick bread for fall.

I make Pumpkin Chocolate Chip Bread and Pumpkin Cinnamon Swirl Bread  every fall, but this year I wanted to add a chocolate bread version to the mix. This Chocolate Pumpkin Bread is SO decadent and delicious. It is going to be on my fall baking list from now on.

Chocolate Pumpkin Bread is the perfect quick bread recipe for fall.

So let’s get down to the details. This bread is made with cocoa powder and chocolate chips so it is very chocolaty. It has 1 1/2 cups of pumpkin puree in the recipe so the bread is super moist. You can taste the pumpkin, but it isn’t that strong. The bread is more chocolate with a hint of pumpkin, which is kind of nice since most everything in the fall is ALL pumpkin. I like the chocolate pumpkin twist.

Chocolate Pumpkin Bread Recipe is rich, moist, and perfectly spiced with pumpkin flavors! A great bread for fall!

There is pumpkin pie spice in the bread too and the spices will keep you coming back for more. It adds a nice warmth to the decadent chocolate bread!

Bake a loaf of Chocolate Pumpkin Bread this fall. It is sure to be a fall favorite! Enjoy! And make sure you try my classic Pumpkin Bread recipe too, it is the BEST!

Chocolate Pumpkin Bread is a fall favorite! Make a loaf of this easy quick bread today!

Chocolate Pumpkin Bread

Chocolate pumpkin quick bread is a real fall treat. Bake a loaf to enjoy for breakfast, brunch, or dessert.
4.62 from 13 votes
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Servings
1 loaf

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 cups pumpkin puree not pumpkin pie filling
  • 3/4 cup  packed light brown sugar
  • 1/2 cup canola oil or vegetable oil
  • 1/4 cup buttermilk at room temperature
  • 2 large eggs at room temperature, slightly beaten
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup  semisweet chocolate chips divided

Instructions

  1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking soda, and sea salt. Set aside.
  3. In a large bowl, combine the pumpkin puree, brown sugar, oil, buttermilk, eggs, and vanilla extract. Stir until smooth and combined.
  4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Oven times will vary so make sure you check it at 50 minutes to be safe.
  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
  7. Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. Cada vez que me gusta una receta, voy al contenido y no esta traducido, razon por la cual les pido me digan como pasar otra vez a la traduccion, gracias.

    1. I used full fat plain yoghurt.  I decreased oil to 1/3 cup.  Delicious loaf and good way to use up pumpkin purée.

  2. This looks incredible! Any recommendations on what the baking temp/time should be in order to make muffins instead of bread? 

    1. Bake at 350 but reduce the time. I would check them at 18 minutes to be safe! It might take a little longer.

  3. I made this and its heavenly…yummiliciously soft!! Could I use wholewheat flour instead of all purpose? I personally prefer not to use all purpose. Please advise!


  4. I just pulled 4 loaves of this delicious chocolate pumpkin bread out of the oven.  The smell is divine and the crumbly moist cake-like texture is sublime.  It is an easy recipe that has a very sophisticated taste.  I love your blog!


  5. Whoops! Posting from phone. I meant to rate this 5 stars but goofed!  You won’t goof if you follow this recipe as it is perfect. Five stars all day.


  6. This tastes amazing! I just made it and I left in the oven for slightly over 50 mins and it was slightly burnt on top when I took it out of the oven. I was so afraid it was going to be overdone, but when I cut it, it was still so perfectly moist! I was incredibly happy and fell in love with the richness of the chocolate and pumpkin combo! Will definitely be making this again, and hopefully not burning it the next time! Haha

    1. If the top is getting to dark, lightly cover it with foil and continue baking. So glad you liked the bread!


  7. OMG! This bread is awesome. I did not have the Dutch processed cocoa or semi sweet chocolate chips so I used the Special Dark Cocoa and dark chocolate chips. It came out fantastic! I was pleasantly surprised that the banana flavor still shines through. Will be baking this again and again. Thank you


  8. Made this as 4 smaller loaves, extreme chocolate flavor but didn’t notice much in the way of the pumpkin spice. Is this normal? Wasn’t sure what to expect with the chocolate/pumpkin combo. Love the texture, would make again. Didn’t have sea salt, just used pinch table salt, and the Hershey’s unsweetened cocoa. Didn’t top with chocolate chips but added in mixture as directed.


  9. I just made this tonight for a party and it was absolutely amazing- a total hit! Seriously, it’s like my new favorite dessert. I decided to make it into more of a cake and used an 8×8 in square pan oiled with coconut oil and it cooked 40 min. A few changes I made: used all Trader Joe’s white whole wheat flour, coconut sugar in place of brown sugar, coconut oil in place of oil, a mix of 60-70% dark choc chips, & unsweetened vanilla almond milk instead of buttermilk. So moist, fluffy and delicious! Like a chocolate cake with a nice hint of pumpkin spice. Will make this one again and again! Thanks for an awesome recipe!!


  10. WOW! This is even better than it sounds! I think the dutch processed cocoa makes a world of difference, so don’t skimp on that ingredient. (I used skim milk rather than buttermilk.)


  11. I made this and it was delicious – I doubled the quantity as I thought I had lots of cooked squash – in fact I only had enough for one batch but went ahead anyway with less than the squash required. It still worked . Thank you for such a good recipe. I used Greek yoghurt as that was what I had to hand.


  12. Just made this tonight! We baked it in a 9X13 pan, to make brownies, so added an extra egg. So chocolate-y and so delicious!

  13. I made this recipe X’s 4….made 5 small loaves but I substituted 1c. of banana for 1 of the cup of pumpkin. I was tasty and moist.  I would definitely make this again.

    Thank you

    MERRY CHRISTMAS


  14. This was tasty! I’m curious how it would taste with real butter and sweetened with maple sugar. I rant out of time and baked in muffin tins for 25 minutes instead of a loaf pan.

  15. Can I just use regular cocoa powder I do not think we 
    have Dutch processed cocoa powder here in. West Virginia 
    anywhere. I  am not going to go shopping for it on 
    amazon.com . Eggs at room temperature, I don’t
    know about that. Maybe 10 minutes on the counter top
    But that is it . I will not leave the eggs out any longer than
    that. I will use olive oil with this recipe, and leave the buttermilk 
    Out for 10 minutes as well. I do not want the eggs and
    buttermilk to warm. I do not want the recipe  ruined..
    Please let me know by e-mailing me .

Leave a Reply

Your email address will not be published. Required fields are marked *